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Pinecone-cut tokobushi, bamboo-cut asparagus and salmon roll, plum-shaped noshi with a naruto twist, black soybean wine jelly

We'd like to propose a way to make the most of true cod milt in season, a winter ingredient. Cod testes are considered second in luxury only to tiger…

• Serves 1 · ¥450

• Cook time 1 hr

Pufferfish soft roe mochi, napa cabbage pureed soup, bamboo shoot flower-raft garnish

Fugu shirako is a prized, expensive ingredient valued for its creamy, rich flavor; in season it is typically served as grilled shirako or in fugu…

• Serves 1 · ¥600

• Cook time 1 hr

Milt daifuku

This is the soup-bowl course showcasing true cod milt in season. True cod milt is called “kumoko,” “yukiko,” or “kikuko” depending on its shape, and…

• Serves 1 · ¥220

• Cook time 1 hr

Alfonsino grilled with an egg-yolk glaze, wagyu Noda-yaki

This grilled dish uses kinmedai as an end-of-season ingredient for March. Kinmedai is a premium fish prized for its clean flavor and well-balanced…

• Serves 1 · ¥1,000

• Cook time 30 min

Monkfish liver and turnip terrine

This is monkfish liver and turnip terrine, an appetizer (sakizuke) that makes use of monkfish liver as an end-of-season ingredient for March. Ankimo…

• Serves 1 · ¥300

• Cook time 2 hr

White plum-shaped taro, kuruma prawn simmered shiba-ni style, early-dug bamboo shoot, milt simmered in egg yolk

This proposes a way to use true cod milt at the end of its season (nagori). This is the simmered course. The milt simmered in egg yolk takes milt…

• Serves 1 · ¥450

• Cook time 1 hr

Ise lobster pine-nut grill, milt cream bake

This makes use of true cod milt at its very first appearance of the season (hashiri). Cod testes are considered second in luxury only to tiger…

• Serves 1 · ¥2,500

• Cook time 1 hr

Ise spiny lobster ice-rinsed sashimi

This is a sashimi course that makes use of Ise spiny lobster as an end-of-season ingredient for March. Ise lobster is a premium ingredient regarded…

• Serves 1 · ¥2,200

• Cook time 30 min